Warm Escarole And Chicken Liver Salad (Salade De Foies De Volailles)
This recipe combines the earthy bitterness of escarole, the fresh bite of arugula, and the richness of tender sautéed chicken livers, all brought together with a tangy, flavorful dressing. Perfect for a sophisticated and satisfying salad option that's sure to impress your guests.
— Constant Cookbook
Ingredients
- 6 cups escarole, pale inner leaves only, torn into bite-size pieces
- 1/4 cup fresh flat-leaf parsley sprigs, coarsely chopped
- 1 cup very young, small arugula leaves, whole or torn in half
- 12 chicken livers, trimmed and halved
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 Tbs. unsalted butter
- 2 1/2 Tbs. red wine vinegar
- 1/2 tsp. Dijon mustard
- 1/2 cup extra-virgin olive oil
Instructions
- In a bowl, toss together the escarole, parsley and arugula. Divide evenly among individual plates.
- Sprinkle the chicken livers with the salt and pepper. In a sauté pan over medium-high heat, melt the butter. When it foams, add the chicken livers and sauté, turning once, until browned on the outside but pink and creamy inside, 2 to 3 minutes total. Pour in the vinegar and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Stir in the mustard and olive oil.
- Using a slotted spoon, divide the chicken livers evenly among the individual plates. Pour a little dressing from the pan over each salad and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Savoring Series, <i>Savoring France,</i> by Georgeanne Brennan (Time-Life Books, 1999).
Yield
Serves 4.
Comments
No comments found.